Broccoli and kumara couscous

1 kumara, peeled and chopped into 2cm chunks

Spray oil

100g fresh corn kernels

1 cup couscous

1 avocado

2 tablespoons of olive oil

400g broccoli

2 cups vegetable stock

5 tablespoons pine nuts

1 bunch fresh mint

1 lemon, juiced (optional)

1. Preheat oven to 180*C

2. Place kumara onto baking tray. Spray with oil and bake for 15-20 minutes.

3. Cut the broccoli into small florets. Steam broccoli and corn kernels.

4. In a saucepan bring stock to the boil. Place couscous in a large bowl and

pour 1 cup of heated stock over the couscous and rake with a fork.

5. Let the couscous sit for 5 minutes then rake again.

6. Mix in broccoli, corn kernels, kumara and pine nuts. Peel and cut the

avocado into 2cm chunks and mix.

7. Hand-pick mint leaves and scatter them through couscous.

8. Drizzle with olive oil and lemon juice and serve.

Serves 4.

Preparation time: 10 minutes. Cook time: 25 minutes.

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